Can you use yogurt instead of butter or shortening in cookies?

Yes, you can absolutely use yogurt instead of butter or shortening in cookies! It's a great swap for a few reasons:

* Moistness & Texture: Yogurt adds moisture and a slightly tangy flavor to cookies, creating a softer, chewier texture.

* Healthier Option: Yogurt is often lower in fat and calories compared to butter or shortening, making it a healthier choice.

* Gluten-Free Potential: Many yogurts are naturally gluten-free, making it a good option for those with gluten sensitivities.

Here's what to keep in mind when using yogurt:

* Type of Yogurt: Use plain, unsweetened yogurt for the best results. Greek yogurt is especially good because it's thicker.

* Consistency: If using a thinner yogurt, you may need to adjust the amount of flour in the recipe to compensate for the extra moisture.

* Flavor: Yogurt can add a slight tanginess, so you may want to adjust the sweetness in the recipe accordingly.

Tips for Using Yogurt in Cookies:

* Start Small: Substitute half of the butter or shortening with yogurt to start.

* Mix Well: Ensure the yogurt is well incorporated into the batter for a smooth texture.

* Baking Time: You may need to adjust the baking time slightly, as cookies made with yogurt may take a bit longer to bake.

Example Cookie Recipe with Yogurt:

Yields: 12 cookies

Prep time: 15 minutes

Bake time: 10-12 minutes

Ingredients:

* 1 cup all-purpose flour

* 1/2 teaspoon baking soda

* 1/4 teaspoon salt

* 1/2 cup granulated sugar

* 1/4 cup packed brown sugar

* 1/2 cup plain yogurt

* 1/4 cup vegetable oil

* 1 teaspoon vanilla extract

* 1/2 cup chocolate chips

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl, whisk together the flour, baking soda, and salt.

3. In a large bowl, cream together the granulated sugar and brown sugar.

4. Add the yogurt, vegetable oil, and vanilla extract to the sugar mixture and beat until smooth.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. Stir in the chocolate chips.

7. Drop by rounded tablespoons onto ungreased baking sheets.

8. Bake for 10-12 minutes, or until edges are lightly golden brown.

9. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Enjoy your yogurt-based cookies!